Concepción Sánchez-Moreno

TL;DR: In this paper, the authors evaluated the effect of an in vitro dynamic gastrointestinal digestion (GID) on the recovery index and bioaccessibility, the stability of phenolic compounds, and the changes in antioxidant capacity (AC) of apples 'Golden Delicious' treated by high-pressure processing (HPP-treated).

TL;DR: Results showed noticeable effects on individual fatty acid composition when assaying high-cholesterol diets in rats, in some cases enhanced by onion enrichment, and further research is needed to deeper understand the involved mechanisms and pathways.

TL;DR: HPP can be recommended as a suitable technology to retain or indeed increase antioxidant bioactives and their cytoprotective activity in mandarin juices after gastrointestinal digestion.

TL;DR: Spanish red, rose and white wines were studied for antioxidant activity inhibiting the copper-catalyzed oxidation of human LDL in vitro as mentioned in this paper, and the following LDL oxidizability indexes were measured: Lag time, maximum rate of oxidation (Rmax), time needed to produce the maximum amount of dienes (Tmax), and concentration of antioxidant that increases lag time by 50% with respect to the control (CLT 50 ).

TL;DR: The results suggest that the induction of microbiome modifications by the HC and HCO diets acts as a critical modifier of the faecal bile acid composition.